Biscoff & Nutella Cheesecake
3h 30m
“Creamy Cheesecake Flavoured with Biscoff crunchy Cream on a base of Biscoff Cream Biscuits covered in Nutella Chocolate”
— Nigel Thompson


Serves 12


Step 1

Melt the butter. Add the biscuits to a blender and blend to a crumb, then set aside. Alternately, crush the biscuits in a bowl

Step 2

Set 3tbsp of the biscuit crumbs aside, then pour the melted butter into the remaining crumbs and stir well

Step 3

Line a spring form cake tin with greaseproof paper and add the buttery biscuit crumbs and press down with something flat (eg the base of a bottle)

Step 4

Leave the cake tin in a fridge or freezer and allow to cool

Step 5

Add the cream and vanilla extract to a second bowl and whisk

Step 6

Once the cream has started to thicken, add the cream cheese a little at a time. Whisk as you go until you have stiff peaks

Step 7

Whisk in the icing sugar, then the Biscoff spread

Step 8

Remove the biscuit base from the fridge/freezer and spread Nutella on the bottom. Top with the Biscoff cream cheese topping and smooth over with a spatula or spoon. Gently tap the tin on a worksurface to remove any air bubbles

Step 9

Sprinkle the remaining biscuit crumb around the edge of the cheesecake. Cover and refrigerate for at least 3 hours or overnight, then serve and enjoy!
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